Smoky Harissa Eggplant Dip
9-ingredient savory eggplant dip with smoked paprika and spicy harissa paste. A subtly spiced dip loaded with flavor and nutrients. The perfect side dish or appetizer.
Foto: Minimalist Baker — Minimalist Baker
Ingredients
- 1 medium or large eggplant
- 4 cloves garlic ((skin on))
- 1 -2 Tbsp olive oil ((plus more for roasting eggplant + garlic))
- 1/2 cup raw walnuts
- 1 lemon, juiced ((1 lemon yields ~2 Tbsp or 30 ml))
- 1 pinch each salt and black pepper ((plus more to taste))
- 2 -3 tsp harissa paste* ((to taste))
- 1 -2 tsp smoked paprika ((to taste))
- 1 Tbsp maple syrup or coconut sugar
- Pita or toasted pita chips
- Fresh mint
- Chopped walnuts
- Vegetables (carrots, cucumbers, etc.)
Steps
-
Preheat oven to 375 degrees F (190 C).
-
Slice your eggplant into 1/4-inch rounds and sprinkle both sides with sea salt. Place in a colander in the sink to drain any excess liquid and draw out the eggplant's bitterness for 30 minutes.
-
In the meantime, place garlic on a baking sheet and drizzle with 1 tsp olive oil (amount as original recipe is written // adjust if altering batch size). Bake for 20 minutes, then remove pan from oven and add walnuts to the baking sheet. Bake both for 7-8 more minutes, or until the walnuts are fragrant and the garlic is light golden brown. Remove pan from oven and set aside.
-
After draining eggplant for 30 minutes, lightly rinse with cool water. Place between two absorbent towels and set something heavy on top - such as a baking sheet topped with a cast iron skillet - to help draw out any excess liquid.
-
Heat oven to high broil and position a rack at the top of the oven.
-
Arrange eggplant on a baking sheet and drizzle with olive oil and a pinch of sea salt. Roast for 4-5 minutes on each side or until the eggplant is deep golden brown (see photo).
-
Remove from pan, stack and wrap loosely in foil to lock in moisture – wait 5 minutes.
-
Peel away most of the skin of the eggplant (a little is OK) and add flesh to a blender or food processor.
-
Peel your roasted garlic and add to the food processor or blender. Also add toasted walnuts, lemon juice, a pinch each salt and pepper, harissa paste, smoked paprika, 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size), and maple syrup or coconut sugar. Mix/pulse until creamy and smooth.
-
Taste and adjust seasonings as needed. I added a bit more harissa paste for heat and another pinch of salt. Add remaining 1 Tbsp olive oil (amount as original recipe is written // adjust if altering batch size) for extra creaminess. Mix/pulse again to combine.
-
Garnish with fresh mint, walnuts and a pinch more paprika (optional).
-
This dip is best served with toasted pita chips or whole-grain bread to offset the creaminess, though vegetables are a great gluten-free option as well. Best when fresh.
Nutrition Facts (per serving)
Macronutrients
*DV = Daily Value based on a 2,000 calorie diet
💰 Cost Estimate
📋 Price Breakdown (23% ingredients detected)
| Ingredient | Amount | Unit Price | Subtotal |
|---|---|---|---|
| or large eggplant | 1 medium | - | - |
| garlic | 4 cloves | - | - |
| -2 Tbsp olive oil | 1 | - | - |
| raw walnuts | 0.5 cup | Rp 60.000/kg | Rp 7.110 |
| lemon | 1 | - | - |
| pinch each salt and black pepper | 1 | Rp 35.000/kg | Rp 3.500 |
| -3 tsp harissa paste* | 2 | - | - |
| -2 tsp smoked paprika | 1 | Rp 40.000/kg | Rp 4.000 |
| maple syrup or coconut sugar | 1 tbsp | - | - |
| Pita or toasted pita chips | - | - | - |
| Fresh mint | - | - | - |
| Chopped walnuts | - | - | - |
| Vegetables | - | - | - |
*Estimated market prices, may vary by region
Loading comments...